210 MARKET DAIRYING 
uneven cooking, uneven temperatures or not  strain- 
ing the starter. The degree of color does not affect 
the score, as different markets demand different degrees 
of color. Cheese to which no color has been added 
should have an amber color. 
Finish: The surface of the cheese must be entirely 
free from checks or cracks to prevent danger from skip- 
pers. The bandage must be free from wrinkles and the 
edges should be square. Mold is objectionable and can 
be prevented by paraffining, by rubbing the cheese daily, 
or by avoiding a stagnant atmosphere in the curing 
room. Cheese presenting a dirty appearance should be 
severely scored. 
