Tomer, I am not altogether sure what you're asking.
One, thermizing is not 145F. That's way too high. That's pasteurization temp. Thermization is usually something like 125-135F for 15-30 mins, depending on the needs of the maker. It's meant to kill pathogens and mesophilic bacteria, while retaining most of the raw milk characteristics.
Two, raw milk does not equal raw milk. Meaning, with a raw product, the quality and nature and bacteriological makeup is highly variable. It depends on absolutely everything, from feed, to handling, to animal health, to transportation, to temps used through process, etc. By the time you have it, two batches may not be the same. So to abstract an absolute from this is a tad hard. Nevertheless, there are some constants. For example, low temp storage is good. It slows down bacterial growth. Also, for cheesemaking, you should use milk within 2-4 days, preferably within 24 hours.
If you're looking for legal standards, the food code is a decent start, so is the PMO.