Dry aged questions, browning and white specks

[Danny]

These white specks that are not fuzzy is merely fat right? or is this something to be concerned about. The 45 day dry aged ribeye was fantastic. Just started the brisket a few days ago and now there is these white specks that was not apparent on the ribeye. Is this still okay to continue or better to stop this now?
I will add image to above post again thank you for your help and responses!