Optimization of cutting fluids and cutting parameters during end milling by using D-optimal design of experiments

► Effects of the cutting fluids and cutting parameters on the milling are studied. ► Developed vegetable based cutting fluids and D-optimal experimental design are used. ► Results for specific energy, surface roughness and tool life are presented. ► Vegetable based cutting fluids meet the cleaner manufacturing demands. ► Vegetable based cutting fluids can improve the machining performance.