I think that you will find freshly pasteurized (low-temp) milk to be quite similar to raw milk. Do be sure to add a bit of calcium chloride.
Store bought milk is generally pasteurized at a higher temp and each day that it is stored results in a weaker curd. It's very hard to find store bought milk that rivals farm fresh low-temp pasteurized milk.
As for the coliform, it's really not your fault - it's the farm's problem. Their coliform counts should be 0, and they clearly are not. Yes, a warm fridge is never good, but if you're experiencing coliform issues I would either find a new source or start pasteurizing. Unfortunately coliform in raw milk is quite common, especially on farms that do not have adequate food safety training, proper cooling equipment, or proper sanitation procedures. From what I've seen most producers do not test, and if state mandated it is usually just 1x/month. It's actually quite easy to produce milk without coliform, but many producers seem to lack the knowledge and technique, and don't make cheese or test their milk so they are unaware.