 This research paper investigates the performance of three different types of cutting fluid, mineral-based, vegetable-based, and vegetable-based with additives, during end milling of AISI 1045 steel with TLN coated cemented carbide inserts. The results show that vegetable-based cutting fluids have the potential to provide better performance than mineral-based fluids, especially when used with additives. Vegetable-based cutting fluids with additives reduced the cutting temperature and improved the tool life significantly. Additionally, the vegetable-based cutting fluids with additives had no significant impact on the machining force, power consumption, or surface roughness. This article was authored by Veter Baldin, Leonardo Rosa Ribeiro de Silva, Rahul Davis, and others.