Yes, this is what I also do now as of last milk cycle. I achieve better pathogen inactivation this way. Remember we had a chat.. last year about Normandie practices and how slower acidification pre rennet has been the practice across all classic cheeses. I came to that conclusion after doing several deep dives into protomal/archetypal cheeses such as parmigiano. It's the better way to go. But, suppose there's the situation where someone buys milk, has no clue about quality, is paranoid, but doesn't want to pasteurize. Thermization is a reasonable middle ground. Eliminates not only pathogens, cleans up psychrotrophs, too, which are terrible for flavor.