Mineral analysis of dairy products is a labor and time-intensive process. Pretreatment using combustion or atmospheric wet ashing can take in excess of 24 h to complete. Twenty-four samples of low moisture part skim mozzarella (LMPS) cheese were digested by both a microwave accelerated digestor (Mars 6, CEM, Matthews, NC), and the dry ashing standard method. The analysis was done in duplicate. Sodium was quantified on a Perkin-Elmer AAnalyst 100 (Perkin-Elmer Inc., Waltham, MA) atomic absorption spectrometer. Dry ashing sodium were 450 to 908 mg/100g which encompass the range of commercial samples found in a previous study, including reduced sodium LMPS. A bias was observed with the quantification of microwave digested samples, with a mean of 14 mg/100g higher in sodium. The International Dairy Federation method for sodium in dairy products proposes that the standard deviation of reproducibility for freeze-dried cheese is 70 mg/100g. A 2 one-sided test (TOST) analysis showed that the confidence intervals were within the acceptable differences for standard method variation (P = 0.029). Based on this analysis, we conclude that the methods are equivalent. Microwave accelerated digestion substantially reduces analysis time and can be completed in 2 h.