It is but adding renet causes the milk fat to coagulate. Once that is done 90 degrees abpit the right temp for most cheese. The action of it moving it will cause tue curds to be broken down. The problem with this theory is the whey. Part of cheesemaking is removing the curd from the whey to allow the moisture to be removed. In a sealed vessel it cant go anywhere.

As a backend programmer I use it all the time. As an example I use it to determine percentage of total. I use it for discounts and taxes regularly. Figure totals of an order.