Right, I realize all that re: regulations. My point was that a pasteurizer is going to be expensive, but then you would need to do aged cheese, which is not necessarily ideal for cash flow. This is a pivotal decision and will affect your sourcing.
If you decide to go raw milk, you can pick everything up locally at the equipment auctions or through craigslist ads. I've seen great 40 gal self-contained vats for $600-$1,200, for example.