Specks - Attributable to incorporation of small particles of coagulated casein or coloring. White specks present may be small particles of curd formed during heating of improperly neutralized sour cream or from partial coagulation caused by sweet-curdling organisms during pasteurization. The addition of a coarse-bodied starter may also be a contributing factor. Yellow specks may result from the use of butter color which has precipitated because of age or freezing.