I'm guessing in the first picture posted that's a first poor of a beer that either had a slug of yeast from the last keg fill hit the keg or a beer that is naturally cloudy and perhaps sat for a while and is the first few poors off a keg where the yeast has settled.
I have unfortunately had the misfortune of seeing this happen on some of my beers. Our Belgian white, which we want to be cloudy, can sometimes be incredibly stubborn and is soo "milky" that it takes days of cold crashing to get to an acceptable level of "clarity". Right now, in the tap room, the beer is "murkier" than usual (though not as murky as the OP) but ikt has not detracted at all from repeat sales and does not affect the flavor at all.