Depends what you're trying to do. But for every cheese style you make, to really master consistency, you must record the acidity throughout the process against time. This will help to pinpoint issues in flavor formation, and also give you a golden standard against which to gauge your makes so you can adjust makes on the fly to accommodate milk variability.
If you're a typical home cheesemaker who is making cheese as a hobby, or to use excess milk, IMHO, being all this precise defeats the fun of making cheese. On a home scale, few people can really achieve consistency because of the expense and experience required. That's why I usually suggest for most people to embrace and love the variability that comes with making one's own food. If you're on a commercial scale, or if you're passionate about consistency, then acidity measurements really come in handy. And if you're making on that scale, you have the other tools required, like a way to cut to consistent curd size, good heating mechanism, dedicated prep areas, etc.