Marsh.... Not sure what you mean by "regular pasteurized cow milk". Vat pasteurized (non homogenized) milk (145F, 30 minutes) makes good cheese, other store bought milk (except raw but try to find it in a store even if it can be legally sold in the state you are shopping in!) makes poor cheese. Raw or vat pasteurized goat milk makes excellent cheese. You can always add lipase to cow's milk for that goaty flavor. 
(Caldwell covers this in her book). 
Well, a few things here.
I make cheese with pasteurized and homogenized milk. Plain old grocery store stuff. The main difference between it and unhomogenized is that it's been homogenized, and also, because it's grocery store milk, it's been treated rather roughly and has to be handled more gently. For example, it's best to let the curds heal after renneting and then jiggle the pot for a while if you want regular-sized curds. But it's really not that bad if you're rather not pay extra for good milk. It can be done easily.
As for lipase... it's not really recommended apart from some Italian types like Asiago. You see, it's an enzyme naturally contained in milk that breaks down fatty acids in the milk and releases more flavor. The natural lipase is present in unpasteurized milk. However, storebought lipase is much much stronger. It'll tear into your fatty acids, particularly if you're making cheese with weakly structured milk, and go farther than you want. This'll get you a decent Italian cheese, but should not be used otherwise.
