It depends on the purpose of using raw milk. Are you:
- Using it for NSLAB? Need a different approach than the 50F pre-ripen. Eg, thermize, culture separately at 100F for NSLAB, co-culture in the make.
- Using it for SLAB? 50F is not ideal. There are better ways if you want to target SLAB growth (like working with bacteria-heavy top cream separately and culturing it more and using as co-inoculant).
- Using it to help overcome solids issues? No need to wait then
- Using it to help overcome protein damage for a better set? No need to wait.
- Using it to increase indigenous lipases and proteases? No need to wait.
- Using it to overall increase the raw milk flavors (non bacteriological). No need to wait.
- Using it to help break down some casein slowly and drop pH a little in prep for bloomies? 50F overnight is perfect here, as you're imitating natural processes for something like a Camembert de Normandie. But for other cheeses, it might not be optimal... depends on your goal for using the raw milk.