First, when using raw milk, you should always reduce the amount of starter culture that you use. I use 25% less starter when I use raw milk.
Second, the adjunct cultures that you mentioned do produce some acid, but they are much slower and weaker. Their preferred food source is often Lactate, not Lactose, so they usually kick in well into the cheese making process. The manufacturer and/or the supplier can provide you with data sheets showing the pH curves, So, I also reduce my starter cultures a little bit to compensate for any additional acid production.
Third, be very consistent and take notes. Use a pH meter and check the pH at several steps along the way - raw milk, just before adding rennet, After cutting the curds, just before washing, at draining, at hooping, and just after you remove the cheese from the press. These will help you make good decisions about how to fine tune your recipes and make schedules,