The aim of this study was to measure the starch content in adulterated fresh cheese using hyperspectral imaging technique. Adulterated fresh cheese was prepared using concentrations of starch of 0.055–12.705mgg−1 (0.0055–1.2705%); subsequently, hyperspectral imaging in the range of 200–1000nm, distributed in 101 bands were acquired. The modeling of starch content was performed by the method of partial least squares regression (PLSR). A correlation coefficient (R2) of 0.9915 and a Root Mean Square Error of cross-validation (RMSECV) of 0.3979 was obtained. With five latent variables, a correlation coefficient of validation (R2) of 0.8321 and a RMSEP of 1.3515 was obtained for a reduced model.