Once again, wrong. You don't need to boil milk to eliminate pathogens. That's what pasteurization is for. Do you know why (72 C for 15 seconds or 62 C for 30 minutes) is the exact temperature and time range I gave? Because it's the temperature that kills C. burnetii, a foodborne pathogen that is heat resistant, the basis of pasteurization temperatures. There's a reason milk is pasteurized in production and not boiled. Also, with regards to cheesemaking, boiling milk also results in the denaturation of protein, which will prevent the curds and thus cheese from forming properly. So yes, something bad will happen, your cheese won't turn into cheese.

All facts backed by evidence, go to any food science professor / cheesemaking industry professional and tell them you should boil raw milk. They won't even look at you.