At the beginning of the twentieth century, crsterberger and others invented synthetic milk imitating human milk, which could be eaten with water. With the development of science and technology, there has been a qualitative change in milk powder production techniques, equipment, processes and formulas. The nutrient content is higher and the required water temperature is becoming more stringent (inappropriate water temperature can destroy nutrients such as proteins, vitamins and immunoactive substances in milk powder). The required milk-mealware, a bottle of milk, continues to be used in traditional processes and is lagging far behind the current milk-meal industry. Against this background, in 2013 jeongxiang glass products ltd. Became a strategic partner in the market with the robo group of germany at the centre of technical support from the robo group of germany for the south. The company's advanced production process is the basis for the joint development of new products in the pre...