In terms of the physical properties, it's also complex. Thing about curd as a special kind of solid, whose properties such as friability and water retention vary with the properties of the milk, and the rate of change of these properties also varies with the amount of enzyme present.
If you load it up with enzyme, you will get very solid curd very fast. It will require you to accelerate everything, and adjust your make parameters so that your final moisture is still the same as adding less enzyme, and coincides with the right rate of acid development, and right rate of water loss from the curd (matched to curd size, agitation, and temp).
If you have a fast floc, you need to adjust everything else to happen faster. And it's not a linear adjustments, it's multivariable. That's why you want a relatively slow floc, because it's more flexible and accommodates humans. Robots or automated processing lines could accomplish the same end outcome much faster.
Also, there is the bitterness issue, but there are ways around it (heat, enzyme crafting for hydrophobic terminal catabolysis, etc)