A new study conducted by researchers at the University of Connecticut says that milk and meat from cloned cattle are almost identical to conventionally raised cattle and are safe for human consumption. Despite the findings, some people continue to argue strongly against allowing cloned beef to be sold on the market.

'Some people do have concerns,' study leader Xiangzhong Yang, director of the Center for Regenerative Biology at the University of Connecticut at Storrs told the Washington Post. 'I think it will take time for people to accept it.'

The new study examined and compared milk from a cloned Holstein cow and a conventionally raised cow. After examining more than 1,000 samples, there were no significant differences in the two milk samples in the major factors measured by the dairy industry including levels of fat, protein, lactose and antibodies.

The study also reviewed beef samples cloned from a Japanese bull known for his superior marbling. Marbling is the blend of muscle and fat that makes steak tender and tasty. More than 100 measures were taken and in almost 90 of them, the two samples were identical. Of those that were not identical, the cloned beef actually scored higher in most areas found desirable by consumers.

Ethical questions and safety questions still have to be addressed according to many critics. Carol Tucker Foreman, director of the Food Policy Institute at the Consumer Federation of America, said the study was 'limited in scope' because it did not address issues such as whether or not cloned cattle are more susceptible to infection or other health problems.

'This study does not address the big issue . . . which is: 'Is this what we want to do as a society?' Foreman said. 'What do we think about having a clone burger?' We still need to have a national conversation about that.'

Others have questioned the need for cloning cattle when there is no shortage of milk or beef but a surplus. The fact that many cloned animals die mysteriously shortly after birth is another issue brought up by critics of the cloning program.

The FDA has held off on approving cloned cattle as milk producers or beef suppliers. This study is one of many that are expected to help the FDA reach a conclusion on the issue.

Meanwhile, will we someday see a commercial that says: 'Clones, it's what's for dinner?'