[1][2] It began from a 600-square-foot (56 m2) plant and competed with 54 other dairies in the Greater Cincinnati area.

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.

[6] This food and/or confectionery corporation or company-related article is a stub.