Louis Trauth Dairy

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A tradition of excellence.

Louis Trauth, Sr. began a family tradition when he founded Trauth in 1920. After all these years, members of the Trauth family and Trauth Dairy's dedicated employees continue producing the finest quality dairy products for customers to enjoy.

Trauth Dairy began from a 600 square foot plant and competed with 54 other dairies in the Greater Cincinnati area. Today, Trauth Dairy operates from an ultramodern facility on a 15 acre site covering five city blocks in Northern Kentucky. Three multi-million dollar expansions have been added since 1985 to provide more efficient production and distribution of Trauth products.

Over the years, Trauth Dairy has consistently introduced new product innovations for its customers to enjoy. Trauth was the first area dairy to vacuum pasteurize milk. Additionally, Trauth introduced sweet acidophilus milk to Greater Cincinnati. Trauth was also the first Cincinnati dairy to introduce tamper-evident packaging for sour cream, cottage cheese and dips.

The introduction of Trauth’s 1% plus a/B milk was another first in the Greater Cincinnati and Dayton milk markets, plus, Trauth Dairy is the exclusive manufacturer of 1% Nu-trish a/B milk. This is a unique milk that has acidophilus and bifidum cultures-the cultures in yogurt. All of which make this milk so good for you.