Member’s Mark Part-Skim Shredded Mozzarella Cheese (5 lbs.)

5 (five) is a number, numeral and digit. It is the natural number, and cardinal number, following 4 and preceding 6, and is a prime number.

Humans, and many other animals, have 5 digits on their limbs.

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.

Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

Most cheeses are acidified by bacteria, which turn milk sugars into lactic acid; the addition of rennet completes the curdling. Vegetarian varieties of rennet are available; most are produced through fermentation by the fungus Mucor miehei, but others have been extracted from Cynara thistles. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice.

Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk. Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century, compared with the paper and twine that was used in the 20th and 19th century.

Member may refer to:

• Military jury, referred to as "Members" in military jargon
• Element (mathematics), an object that belongs to a mathematical set
• In object-oriented programming, a member of a class
  • Field (computer science), entries in a database
  • Member variable, a variable that is associated with a specific object
• Limb (anatomy), an appendage of the human or animal body
  • Euphemism for penis
• Structural component of a truss, connected by nodes
• User (computing), a person making use of a computing service, especially on the Internet
• Member (geology), a component of a geological formation
• Member of parliament
• The Members, a British punk rock band
• Meronymy, a semantic relationship in linguistics
• Church membership, belonging to a local Christian congregation, a Christian denomination and the universal Church
• Member, a participant in a club or learned society

Mozzarella is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method with origins from southern Italy.

It is prepared with cow's milk or buffalo milk, taking the following names:

• Mozzarella fior di latte or mozzarella: cow's milk.
• Mozzarella di bufala campana: Italian buffalo's milk.

Fresh mozzarella is white, but the occasional yellow or brown colour of mozzarella comes from the enzyme R110. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed.

Low-moisture mozzarella can be kept refrigerated for up to a month, although some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.

S, or for lowercase, s, is the nineteenth letter of the Latin alphabet, used in the English alphabet, the alphabets of other western European languages and other latin alphabets worldwide. Its name in English is ess (pronounced ), plural esses.