I'm not sure when that about.com article was written, but if it was posted less than about about 8 months ago, it may have plagarized The Culinarian: A Kitchen Desk Reference by Barbara Ann Kipfer. In that, Kipfer provides "Hints" after the description of what feta is (p. 224-225; you can view it on Google Books):
Consumers who dislike feta's salty taste may soak the cheese in fresh water to leach out some of the salt...Feta cheese is best when eaten fresh, so always check the date. If you will not be consuming it immediately, store feta cheese in a brine or milk bath in the refrigerator. The milk bath will reduce the saltiness and help keep the cheese moist and mild in flavor. Properly stored in brine or milk and refrigerated, feta cheese will last for up to three months. Feta cheese is not a candidate for freezing. Barrel-aged feta sold straight from the barrel may be wrapped in lightweight paper, then wrapped in a plastic bag or plastic wrap and stored in the refrigerator. Keep the feta in paper, even when the paper gets soggy from the cheese moisture.
Emphasis is mine to show you that the bit about the milk bath matches about.com's article word for word.
Since The Culinarian was published by Wiley & Sons, a reputable publisher that puts out a lot of textbooks and academic and trade journals, I would assume that it was properly fact-checked. Given that Kipfer talks about salt leaching out into regular water and the milk bath reducing the saltiness of the cheese, I would guess that there's a strong chance enough salt leaches into the milk bath to act as a preservative.
Take all this with a grain of salt, though (no pun intended); I've never tried keeping feta in a milk bath myself.
Even if it is possible, it is a very, very bad idea as you don't know what cultures or pathogens are in the already spoiled milk.
Fermented dairy products should only be made from fresh milk in good condition—and in most cases, that milk should be pasteurized while fresh absolutely as soon as possible from the source cows.
Best Answer
ehow is not a source of reliable information. It is a content farm, and therefore most of it's articles are effectively screen scraped (either by hand or using 'bots). People get paid to make content, but there is no peer review process
There are plenty of other sources on the web including this site :-) that explain the cheese curd (paneer) process, and that you can use pasteurized or even milk powder with perfect results
Raw milk is NOT a requirement to make curds, and in a blind test is not identifiable. The taste is affected by the fat content and the cows diet. How well you extract just the whey will also affect texture and taste
How do you make paneer?
Search SA for Paneer