New research shows that the milk from cloned cows is the same as milk from non-cloned cows. Detailed research from scientists at the University of Wisconsin and the University of Utah looked at several parameters — protein, milk solids, fat and minerals — and found the two milks were “viturally indistinguishable.”

Although the study has not been published in a scientific journal yet, the findings add to the growing body of research that proclaims that cloning poses little risk to the safety of the U.S. food supply.

Producers, food-safety advocates and Food and Drug Administration regulators all have been waiting for these results. Although a recent report from the National Academy of Sciences said that food products from cloned animals posed “little risk” the issue is not settled yet. The FDA is still trying to decide whether or not to allow food products from cloned animals to be allowed into the U.S. food chain. So far the answer has been no, but regulators are evaluating each new piece of research that arises from this new technology in order to weigh the risks and to develop guidelines for producers that want to use cloning.

Erik Forsberg, vice president of development at Infigen Inc., a DeForest, Wis., cloning company that paid for the research and whose clones were used in the comparisons told the Washington Post that "Cloned animals, as far as those that survive to a reproductive age, are as normal as non-cloned animals."

The research was released at a scientific conference last week sponsored by the FDA and the Pew Institute On Food and Biotechnology.

Despite this latest study on milk, skeptics say it is theoretically possible that milk from cloned cows could differ from milk from non-cloned cows in subtle ways that could impact human health. Most scientists agree this is a remote possibility, but studies on that specific question are in progress.

The Washington Post