Answer:
The correct answer is - Benedict's test.
Step-by-step explanation:
To test the presence of the reducing sugar in the milk the best test would be Benedict's test with the help of Benedict's reagent or solution which is a mixture of sodium carbonate, copper(II) sulfate pentahydrate, and sodium citrate. It reacts with the reducing sugars and gives a precipitate of cuprous(I) oxide.
R.CHO + Cu(II)(OH)2 ------> R.COOH + Cu(I)2 O + 2H2O
The presence of reducing sugars results in the oxidation of them by copper iron. This forms carboxylic acid and a reddish ppt. of copper oxide turning the color of solution orange, red or brown