No, not exactly. I've talked about this at some length. Think about it in terms of rate of reaction, and in terms of the changes of how a gel forms through the multiple phases of gellation, and how that works with protein, fat, and water in a curd matrix.
For example, a 3x floc with a 3 min time to floc will not be the same as a 3x floc with a 15 min time to floc. Part of the reason is acid development, and another part of the reason is that the duration of various chemical changes and the rate of reaction do not produce identical outcomes. Basically, slower is better.
More rennet also tends to result in excess retained rennet, which may result in too rapid hydrolysis.