In my understanding, even at low temps, there will still be residual yeast in suspension, and some yeast are inevitably carried into the bottling bucket. The most common way I've seen commercial breweries get rid of yeast is to run the beer through a filter.
I have cold crashed and bottled several batches, including last night's bottling session. I'm not worried about under carbonation and cold crashing, and I don't recall ever having an issue. It was an English Ale (ESB), used S-04, and man did it drop clear. For an English Ale, carbonation matters less anyway.
Fermented it at 62F for 8 days. Raised it up to 68 for a few days (which really cleaned it up nicely), then cold crashed it to 34 for 2 days. Before I raised the temp, about 7-8 days in, it had this NASTY woody paint thinner taste. I was actually a little worried the S-04 was to blame, but the old saying RDWHAHB is almost always true.
I am in the process of adding a collar and moving my CO2 tank outside my keezer, so I can have two additional keg in there! That will be sweet. I am really getting tired of bottling. Sometimes it is fun, but lately it becomes a chore.