Revisiting Swiss temperature trends 1959-2008

Temperature is a key variable for monitoring global climate change. Here we perform a trend analysis of Swiss temperatures from 1959 to 2008, using a new 2 × 2 km gridded data-set based on carefully homogenised ground observations from MeteoSwiss. The aim of this study is twofold: first, to discuss the spatial and altitudinal temperature trend characteristics in detail, and second, to quantify the contribution of changes in atmospheric circulation and local effects to these trends. The seasonal trends are all positive and mostly significant with an annual average warming rate of 0.35 °C/decade (∼1.6 times the northern hemispheric warming rate), ranging from 0.17 in autumn to 0.48 °C/decade in summer. Altitude-dependent trends are found in autumn and early winter where the trends are stronger at low altitudes (<800 m asl), and in spring where slightly stronger trends are found at altitudes close to the snow line. Part of the trends can be explained by changes in atmospheric circulation, but with substantial differences from season to season. In winter, circulation effects account for more than half the trends, while this contribution is much smaller in other seasons. After removing the effect of circulation, the trends still show seasonal variations with higher values in spring and summer. The circulation-corrected trends are closer to the values simulated by a set of ENSEMBLES regional climate models, with the models still tending towards a trend underestimation in spring and summer. Our results suggest that both circulation changes and more local effects are important to explain part of recent warming in spring, summer, and autumn. Snow-albedo feedback effects could be responsible for the stronger spring trends at altitudes close to the snow line, but the overall effect is small. In autumn, the observed decrease in fog frequency might be a key process in explaining the stronger temperature trends at low altitudes.

Snow-albedo feedback and Swiss spring temperature trends

We quantify the effect of the snow-albedo feedback on Swiss spring temperature trends using daily temperature and snow depth measurements from six station pairs for the period 1961–2011. We show that the daily mean 2-m temperature of a spring day without snow cover is on average 0.4 °C warmer than one with snow cover at the same location. This estimate is comparable with estimates from climate modelling studies. Caused by the decreases in snow pack, the snow-albedo feedback amplifies observed temperature trends in spring. The influence is small and confined to areas around the upward-moving snow line in spring and early summer. For the 1961–2011 period, the related temperature trend increases are in the order of 3–7 % of the total observed trend.

Short communication: estimation of the financial benefit of using Jersey milk at different inclusion rates for Cheddar cheese production using partial budgeting

Partial budgeting was used to estimate the net benefit of blending Jersey milk in Holstein-Friesian milk for Cheddar cheese production. Jersey milk increases Cheddar cheese yield. However, the cost of Jersey milk is also higher; thus, determining the balance of profitability is necessary, including consideration of seasonal effects. Input variables were based on a pilot plant experiment run from 2012 to 2013 and industry milk and cheese prices during this period. When Jersey milk was used at an increasing rate with Holstein-Friesian milk (25, 50, 75, and 100% Jersey milk), it resulted in an increase of average net profit of 3.41, 6.44, 8.57, and 11.18 pence per kilogram of milk, respectively, and this additional profit was constant throughout the year. Sensitivity analysis showed that the most influential input on additional profit was cheese yield, whereas cheese price and milk price had a small effect. The minimum increase in yield, which was necessary for the use of Jersey milk to be profitable, was 2.63, 7.28, 9.95, and 12.37% at 25, 50, 75, and 100% Jersey milk, respectively. Including Jersey milk did not affect the quantity of whey butter and powder produced. Althoug further research is needed to ascertain the amount of additional profit that would be found on a commercial scale, the results indicate that using Jersey milk for Cheddar cheese making would lead to an improvement in profit for the cheese makers, especially at higher inclusion rates.