As day trippr mentions, I think you are mixing up terms here. When you bottle, the first thing to be done is to let the bottle carbonate, or go through fermentation again. Most here think that 70F for three weeks is about right to get the sugar consumed by the yeast and the consequent co2 into solution. Lower temps during this innitial phase means a lot more time to make the co2. Thus, no pzzt when you open. 55F could mean months to carbonate to taste.
After all the sugar has been consumed, then you want to lower the temp and help get some of that co2 pressure in the headspace back into the liquid. That's why it is suggested to chill 24 hours before sampling a bottle conditioned beer.
Put those bottles in a warmer place for a week, ten days, then chill one for a day, and see. You'll be surprised.
"Beer, well respected and rightly consumed, can be a gift of God. It is one of his mysteries, which it was his delight to conceal and the glory of kings to search out."
The Search for God and Guinness by Stephen Mansfield