This paper presents an experimental study carried out in order to assess the effects of the cutting parameters (cutting speed, feed and depth of cut) and also of cooling conditions on the cutting force and the surface quality during high speed face milling of a magnesium alloy. With its high ratio of strength to weight, good machinability and overall physico - mechanical properties magnesium has attracted a large interest upon itself, especially in fields such as automotive, aeronautics, electronics or biomaterials. On the other hand, there has been lately an increased interest for cooling techniques that are more environmentally friendly, which is why in this study two cooling systems were used: dry machining and minimum quantity lubrication (MQL). The tests have been organised according to design of experiment technique. By using the response surface methodology (RSM), a central composite experimental matrix was designed. Statistical analysis (ANOVA) has allowed to create mathematical models of the cutting force and surface roughness and to analyse the effects of the effects of the input parameters on these outcomes. It was thus revealed that the depth of cut and the feed, and the interactions feed - depth of cut and feed direction - cooling, respectively, have the most significant influence on the main cutting force, whereas when it comes to the surface roughness, the most significant factors were the feed, the feed direction and the interaction between feed direction and cooling type.