Louis Trauth Dairy

Louis Trauth Dairy was founded in 1920 by the senior Louis Trauth.[1][2] It was based in Newport, Kentucky, USA.[1][2] It began from a 600-square-foot (56 m2) plant and competed with 54 other dairies in the Greater Cincinnati area.[1] It had a modern facility covering five city blocks. There had been three multimillion-dollar expansions since 1985 to provide more efficient production and distribution of dairy products. Trauth Dairy was one of the first dairies in the area to vacuum pasteurize milk, and the first in Cincinnati to introduce tamper-evident packaging for sour cream, cottage cheese and dips.[1] Trauth Dairy was the sole manufacturer of Fat Free plus a/B milk.[1]

In 1997, the company was sold to Suiza Food Corp for an undisclosed price.[1][3] It came under the Dean Foods brand in 2001 after the company merged with Suiza Food.[4][5]

In 2011, the dairy closed after 91 years in business.[6]

References
  1. Tenkotte, P.A.; Claypool, J.C. (2015). The Encyclopedia of Northern Kentucky. EBSCO ebook academic collection. University Press of Kentucky. p. 888. ISBN 978-0-8131-5996-6. Retrieved December 9, 2017.
  2. Dairy Field. Cummins Publishing Company. 1987. p. 23. Retrieved December 9, 2017.
  3. "Louis Trauth Dairy sold". Cincinnati Business Courier. January 23, 1998. Retrieved December 9, 2017.
  4. "Company Overview of Louis Trauth Dairy, Inc". Bloomberg. March 5, 2014. Retrieved December 9, 2017.
  5. "Dean Foods - Press Release". www.deanfoods.com. Retrieved 2017-10-13.
  6. Trauth Dairy plant closes after more than 90 years of business WCPO. 26 August 2011.
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