Part of the reason we have dairy goats is because we believe the nutritional value of raw milk is healthier. I am, however, very picky about sanitation and herd health.
Raw goat milk makes much better cheese. Better curd set, better flavor... Although I will occasionally pasteurize for a cheese to be gifted to someone with lower immune function, I avoid the process as much as possible. In the instance of pasteurized milk cheeses I take fresh milk, pasteurize and cool down only to the starting temp of the recipe, then begin making the cheese. Pretty consistent results that way.
If you do want to pasteurize I would suggest trying to doing so right after milking to avoid cooling, reheating, and cooling again. The less temperature change the better for the flavor. If you can't get consistent results that way, then perhaps it would be best to collect and store cold and pasteurize as the first step of your cheesemaking day.
Pateurizers are nice, but pricey. I have acquaintances who use the turkey fryers in the same way. It actually works quite well. At minimum, invest in a good double boiler set up.