EVERWIN VIDHYASHRAM
SENIOR SECONDARY SCHOOL
CHEMISTRY INVESTIGATORY PROJECT
COMPARING LACTOSE PERCENTAGE BETWEEN COW
MILK AND POWDERED MILK
BY S.DEEPAK SREEMAN
XII - EFFICIENT
CERTIFICATE
This is to certify that S.Deepak Sreeman of 12th Efficient has
successfully completed the chemistry investigatory project -
Comparing lactose percentage between cow milk and
powdered milk. Under the guidance of
and submitted for the practical examination conducted by the
CBSE Board during the year 2025-2026.
Internal Examinar Signature of the External Examinar
Principal
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ACKNOWLEDGEMENT
I gratefully acknowledge my sincere thanks to our chemistry
teacher and our Principal Mrs.Vidhya Hari
for giving me an opportunity to complete the project
successfully.
S.DEEPAK SREEMAN
2 XII - EFFICIENT
INDEX
S.NO CONTENT PAGE NUMBER
1 Objective 4
2 Introduction 5
3 Theory 6-7
4 Procedure 8-9
5 Experiments
(i)Exp no 1 10-12
(ii)Exp no 2 13-14
(iii)Exp no 3 15-16
6 Observation 17
7 Conclusion 18-19
8 Result 20
9 Bibliography 21
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OBJECTIVE
The objective of this project is to analyze and compare the lactose
content present in cow milk and powdered milk. By conducting
this study, we aim to understand the differences in nutritional
composition, particularly focusing on lactose percentage, between
natural and processed milk. This comparison will help highlight
the impact of milk processing on lactose levels and support better
dietary choices for individuals with lactose sensitivity or nutritional
preferences. The study also aims to raise awareness about the
importance of reading nutritional labels and making informed
decisions regarding milk consumption.
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INTRODUCTION
Milk is one of the most commonly consumed beverages across
the world, valued for its rich nutritional content, especially
proteins, calcium, vitamins, and carbohydrates such as lactose.
Lactose, a natural sugar found in milk, plays an important role in
providing energy and supporting digestion when broken down by
the enzyme lactase. Cow milk is widely used in its fresh, natural
form, while powdered milk, created by evaporating moisture from
milk, is used as a convenient and long-lasting alternative in
homes and industries.
In recent years, there has been increased interest in
understanding how food processing affects the nutritional value of
common items like milk. The process of converting liquid cow milk
into powdered milk involves heating, evaporating, and
spray-drying — steps that could potentially change or reduce
some nutrients, including lactose. Since lactose intolerance
affects a significant portion of the global population, knowing the
exact lactose content in various types of milk becomes essential
for making safe dietary choices.
The findings of this project may help raise awareness about how
processed dairy products differ from natural ones and offer
valuable information for people with lactose sensitivity or
health-conscious eating habits.
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THEORY
• Lactose is a natural sugar found in milk, made of glucose and
galactose.
• It is digested in the human body by the enzyme lactase.
• Lactose is an important carbohydrate that provides energy and
aids calcium absorption.
• Cow milk contains approximately 4.7% lactose in its natural
form.
• It is unprocessed except for pasteurization, and retains most
nutrients.
• Powdered milk is made by removing water from regular milk
through evaporation and spray drying.
• This heat treatment may cause loss or breakdown of some
nutrients, including lactose.
• High temperatures during drying can lead to caramelization or
crystallization of sugars.
• People with lactose intolerance lack the enzyme lactase and
face difficulty digesting lactose.
• Comparing lactose content is helpful for such individuals and
also gives insight into food processing effects.
• This project studies whether powdered milk contains less
lactose than cow milk due to industrial processing.
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• The results may help consumers choose between fresh and
powdered milk based on lactose content.
• Lactose intolerance is a condition where the body cannot
properly digest lactose, leading to symptoms like gas, bloating,
and diarrhea.
• Powdered milk has a longer shelf life compared to fresh milk,
making it a convenient option for storage and transportation.
• The process of turning milk into powdered form often involves
high temperatures that may affect the protein structure and
vitamin content in milk.
• Nutrient degradation during milk powder production may also
lead to a slight decrease in calcium and other vitamins, in addition
to lactose.
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PROCEDURE
• Collect 100 ml of fresh cow milk and 100 ml of reconstituted
powdered milk.
• Label two beakers or test tubes as "Cow Milk" and "Powdered
Milk".
• If available, use a lactose test kit or simple Benedict's
solution to test sugar content.
• Pour 5 ml of cow milk into a test tube.
• Add 5 ml of Benedict’s solution to the milk.
• Heat the tube in a boiling water bath for 2–3 minutes.
• Observe color change:
– Blue = No sugar
– Green = Low
– Orange = Medium
– Red = High sugar content
• Repeat the same steps for the powdered milk sample in a fresh
test tube.
• Optional: Use a lactometer to measure density differences.
• Record all observations in a table (color, reaction, lactose level).
• Take pictures for documentation if required.
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• Compare results and conclude whether powdered milk has
lower lactose than fresh milk.
• For accurate results, ensure that the milk samples are at room
temperature before testing.
• If using a Benedict’s solution, note that a color shift indicates
the presence of reducing sugars, which include lactose.
• Conduct the experiment multiple times to ensure consistency
and reduce experimental error.
• After testing, calculate the average lactose percentage for
each sample if using a quantitative method or chart.
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EXPERIMENTS
(i)Exp no-1:Testing lactose content using Benedict’s solution
Objective:
To determine the presence of lactose in milk samples (cow milk
and powdered milk) by using Benedict’s solution, a simple
qualitative test for reducing sugars.
Materials required:
-Fresh cow milk(100 ml)
-Powdered milk(100 ml)
-Benedict’s solution
-Test tubes
-Boiling water
-Dropper
-Beaker
-Thermometer
-Stirring rod
Theory:
Benedict’s solution reacts with reducing sugars (such as lactose)
to produce a color change. When heated, the solution changes
color based on the amount of reducing sugars present, from blue
(no sugar) to green, yellow, orange, and red (higher sugar
content). 10
Procedure:
-Take 5 ml of fresh cow milk and 5 ml of reconstituted powdered
milk in separate test tubes.
-Add 5 ml of Benedict’s solution to each test tube.
-Place both test tubes in a boiling water bath for about 2–3
minutes.
-Observe any color changes:
Blue means no reducing sugar (lactose) present
Green indicates low sugar content.
Yellow/Orange/Red indicates increasing concentrations of
reducing sugar.
Record the results based on the color change.
-Repeat the experiment for more accuracy, using fresh test tubes
each time.
-Compare the lactose content in both cow milk and powdered milk
based on the color observed.
Observation:
Cow milk shows a red or orange color, indicating high lactose
content.
Powdered milk shows a yellow or green color, indicating lower
lactose content.
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Conclusion:
Benedict’s test successfully indicates the presence of lactose in
both cow milk and powdered milk, with powdered milk showing a
lower lactose content due to the heat treatment during powdering.
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(ii)Exp no-2:Using a lactometer to measure lactose content
Objective:
To measure the density of milk using a lactometer to compare the
lactose content between cow milk and powdered milk.
Materials required:
Fresh cow milk (100 ml)
Powdered milk (100 ml)
Lactometer
Beakers
Stirring rod
Thermometer
Theory:
Milk density is influenced by its solid content, including lactose. A
lactometer measures this density, and a higher reading can
indicate higher solid (including lactose) content. Comparing both
samples helps infer which has more lactose.
Procedure:
-Pour 100 ml of cow milk into a beaker.
-Place the lactometer into the milk and allow it to settle.
-Note the reading where the lactometer floats.Repeat the same
steps using 100 ml of reconstituted powdered milk.
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Ensure both samples are at the same temperature (around room
temp.
Observation:
Cow milk showed a higher lactometer reading than powdered
milk, suggesting a greater density.
Conclusion:
Cow milk has a higher density and possibly a higher lactose
content compared to powdered milk.
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Exp no-3:Comparing lactose content using Fehling’s solution
Objective:
To compare the lactose content in cow milk and powdered milk
using Fehling’s solution, a chemical reagent used to detect
reducing sugars.
Materials required:
-Fresh cow milk (100 ml)
-Powdered milk (100 ml)
-Fehling’s Solution A and B
-Test tubes
-Beakers
-Dropper
-Boiling water bath
-Measuring cylinder
Theory:
Fehling’s solution is made up of copper(II) sulfate (solution A) and
alkaline tartrate (solution B). When heated with reducing sugars
like lactose, it forms a brick-red precipitate of copper(I) oxide. The
intensity of the color indicates the presence and approximate
quantity of lactose.
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Procedure:
-Mix equal parts of Fehling’s A and B solutions (about 2.5 ml
each) in a test tube.
-Add 5 ml of cow milk to the test tube and mix well.
-Heat the mixture in a boiling water bath for 2–3 minutes.
-Observe the color change and presence of precipitate.
-Repeat the same process with 5 ml of powdered milk.
-Compare the color intensity and amount of precipitate in both
samples.
Observation:
Cow milk produced a darker red precipitate compared to
powdered milk, indicating more reducing sugar content.
Conclusion:
Cow milk contains more lactose than powdered milk, based on
the stronger reaction with Fehling’s solution.
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OVERALL OBSERVATION:
In all three experiments conducted, the results consistently
indicated that fresh cow milk exhibited higher density, stronger
color change with Fehling’s solution, and greater signs of lactose
presence compared to powdered milk. The lactometer showed
higher readings for cow milk. The chemical test produced a more
intense red precipitate with cow milk, suggesting more reducing
sugar (lactose).
-Cow milk showed higher lactometer readings, indicating greater
density.
-Fehling’s solution reacted more strongly with cow milk than with
powdered milk.
-Cow milk formed a darker red precipitate, suggesting more
lactose.
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OVERALL CONCLUSION:
From the experimental results, it is concluded that fresh cow milk
has a significantly higher lactose content than powdered milk. The
higher density and stronger chemical reaction in cow milk point to
the natural presence of lactose and other milk solids. In contrast,
powdered milk undergoes processing that can reduce or change
the natural composition, lowering the lactose percentage. These
results validate the hypothesis and show that physical (density)
and chemical (Fehling’s test) methods can effectively compare
lactose levels in different types of milk.
-Fresh cow milk contains more lactose than powdered milk.
-Processing steps in powdered milk reduce natural lactose
content.
-Density and chemical reactions confirmed the differences.
-Both physical and chemical tests supported the hypothesis.
-The physical and chemical tests both supported that cow milk
contains more lactose than powdered milk.
-The higher density in cow milk measured by the lactometer
indicates a richer nutritional composition.
-Fehling’s solution reacted more strongly with cow milk,
confirming greater sugar content (lactose).
-These experiments can help consumers make informed choices
between milk types.
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-Understanding lactose content is important for people with
lactose intolerance or dietary concerns.
-This experiment successfully proved that cow milk has more
lactose than powdered milk, just as we expected.
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RESULT:
The hypothesis was correct. Cow milk contains more lactose
than powdered milk. Through a combination of scientific testing
methods — density measurement and chemical analysis — this
conclusion was consistently observed. These findings help in
understanding the nutritional differences between natural and
processed milk products.
-The hypothesis was proven correct through all three experiment.
-Cow milk had higher lactose content than powdered milk.
-The tests provided reliable, visible confirmation.
-The project demonstrates the effectiveness of simple lab
techniques in food analysis.
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BIBLIOGRAPHY:
chatgpt.com
wikipedia.com
google.com
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