Levels of carbohydrates in different varieties of milk
The hypothesis that between powdered milk, low fat milk and soy milk, soy milk will have the lowest lactose carbohydrate content has been proven to be true.
Humans normally consume milk even after outgrowing infancy. We consume milk from other animals like cows, goat and sheep. Milk is also used to produce dairy products like cheese, butter, yogurt, sour cream, chocolates and many others.
This science fair project may also be repeated by comparing the lactose content of milk from cows, goats and sheep.
The experiment may also be repeated using different brands of baby formula milk. Also, to improve the accuracy of your results, you should test various brands of the same type of milk, instead of relying on just one or two labels/brands.
Milk chemistry - http://www.ilri.org/infoserv/webpub/fulldocs/ilca_manual4/Milkchemistry.htm
Isolation of casein and lactose from milk - http://www.chemistry.mcmaster.ca/~chem2o6/labmanual/expt11/2o6exp11.html
Carbohydrates in milk - http://www.annecollins.com/dietary-carbs/carbs-milk.htm
Handle hot liquids with care