Louis Trauth Dairy
| Company type | Private |
|---|---|
| Industry | Dairy |
| Founded | 1920 in Newport, Kentucky, USA |
| Founder | Louis Trauth |
| Fate | Purchased by Suiza Food Corp in 1997; operations ceased in 2011 |
| Headquarters | Newport , United States |
Area served | Greater Cincinnati region |
| Products | Milk, sour cream, cottage cheese, dips |
Louis Trauth Dairy was established in 1920 by Louis Trauth in Newport, Kentucky, USA. Initially operating from a modest facility, it competed with 54 other dairy producers within the Greater Cincinnati region. Over time, the company grew into a state-of-the-art plant spanning five city blocks, undergoing three multimillion-dollar renovations since 1985 aimed at improving production capabilities and distribution logistics. Trauth Dairy was an innovator in the local market, being one of the earliest to implement vacuum pasteurization for milk and pioneering tamper-evident packaging for sour cream, cottage cheese, and dips in Cincinnati. Additionally, it was the exclusive producer of Fat Free plus a/B milk.
In 1997, Louis Trauth Dairy was purchased by Suiza Food Corp for an undisclosed sum. After Suiza merged with Dean Foods in 2001, the dairy operated under the Dean Foods name. The original Louis Trauth Dairy facility ceased operations in 2011 after 91 years of business.