It's interesting that you pasteurize after culturing. Is that normal for your area of the world?
I worked in a yogurt plant that pasteurized before culturing.
The major pathogens we looked for was E-Coli, Listeria, and Salmonella. We also looked for Yeast and Mold.
I'm not sure what "no live LAB" stand for. What is LAB? Are you using that to denote lactobacillus?
The reason we pasteurized before culturing was so that there weren't competing bacteria in the milk that could suppress the culture's ability to grow. If there are multiple microorganisms that are using up the fuel source you may have a slower growth rate of the culture.
Even if you pasteurize after culturing you have to be careful of contamination during the filling step.
We used to run rapid plates for E. Coli and Total Plate Count (yeast and mold). We would hold samples at room temperature for checking yeast/mold growth (I believe they sat there for a week) and we sent out environmental swabs for Salmonella and Listeria. We also did air sampling for mold.
TBH I can't remember every test we ran and I'm pretty sure we were testing for Salmonella but I can't be 100% sure. I'm sure we tested for listeria.