Titanium alloys are included in the group of diffi cult-to-cut materials. The use of diff erent methods to reduce the temperature of the machining zone is one of the factors infl uencing the performance of the machining. The most commonly used method is fl ood cooling. On the basis of recent research, the conventionally used cutting fl uids can cause some health problems for machine operators. Moreover, it was found that they can cause some problems for the environment during storage and disposal. Therefore, in recent years, the aspects of the use of biodegradable fl uids and the reduction of the number of metalworking fl uids used in machining processes have received much more attention. In this study, the eff ect of the application of three diff erent vegetable oil-based cutting fl uids was evaluated for minimum quantity lubrication (MQL) in fi nishing the Ti-6Al-4V titanium alloy on surface topography and cutting force components. The same tests were conducted for dry cutting conditions and the results were compared with those after machining with MQL. It was found that the best surface roughness was obtained with the use of the mixture of 50% vegetable oil and 50% diester (1PR20) under all the cutting parameters considered. The biggest diff erences in the values of the Sa and Sz parameters can be noticed for the lowest feed rate. For the feed rate f = 0.1 mm/rev, the Sa parameter values were approximately 32% and 24% lower for MQL with 1PR20 compared to MQL to LB2000 and dry cutting conditions, respectively. In terms of cutting force components, the lowest values were obtained for the MQL with 1PR20 machining. The values of the main cutting force were about 15% lower compared to the MQL with LB2000 cutting conditions for all the cutting parameters considered.